So today I had planned to share a recipe with you that features my favorite ingredient of the moment: yep, you guessed it, Berries. Ripe, fresh, jewel-toned, bursting with flavor berries. I have two things that I am just dying to share with you... But I'm not really feeling it today. You know how that goes? (Just be patient, give me few more days; the sun will come out and we can all be in berry heaven. I promise.) Today, I am taking issue with this crappy weather we have been having.
(Disclaimer: if you are from the Northwest, Midwest, or East Coast, and will be offended by a So Cal girl's petty complaints skip to the end and just make the gratin.)
All day today, all day Saturday, and all Sunday, the sun did not come out. A dreary cover of clouds blocked any beautiful rays of sun from peeking through the haze. I know, I know... this might be a description of daily life in other cities, but it is a rare occurrence here in sunny San Diego. Sure, those of us from Southern California know that "June gloom" is right around the corner, but do the gray skies we experience while the rest of the country heads into summer have to come so soon? I mean really Mother Nature, get your act together, it is only May! I know you are probably shaking your head right now, or rolling your eyes (or likely doing both). Trust me, I am well aware that I am utterly and completely spoiled by the climate here. I grew up in Northern Ohio, so I am no stranger to bad weather, but that is why I moved to San Diego. Having lived here for almost five years now, my blood has thinned, and I have apparently become a pansy when it comes to tolerating cold temperatures. It happens. So can I order up a little sun here?
So back to the food issue, this gloomy day put me in no mood for sharing bright, summery berries as I had planned. Rather, I am craving something warm, creamy, and comforting. I want a dish that will make me feel like it is wrapping a warm blanket around me when I eat it. And this gratin is it. This recipe for Gratin Dauphinois is from My French Kitchen, by Joanne Harris and Fran Warde, and it is packed with cream and butter and loads of cheese. I also added some minced thyme and garlic for a little flavor undertone. Mmmm... all these things make food taste wonderful. When you pull this out of the oven, the golden gruyere crust and the bubbling filling underneath is so satisfying. A bite of this is rich and filling, and just the cure for gray skies and cool days.
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